Starter for lagers - pitching at what temperature?

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Starter for lagers - pitching at what temperature?

Unread postby majk » Tue Oct 02, 2018 10:21 am

Hello, one more question for lager specialists as a number of sources are suggesting different things...

a) I will make a starter at the 'room' temperature - let's say around 20C - I get that

but than...?

b) would you cool the starter to the fermenting temperature (12C) - as well as the wort and pitch the yeast in when both at 12 C?

c) some sources suggesting to let the yeast finish the fermentation (starter), sink to the bottom, pour off the liquid (leave just a little bit to be able to shake it) swirl the remaining liquid to suspend the yeast and pitch it

Also, some say you should leave it at room temp for up to 24hrs after finishing, before chilling

Any tips? Thank you!!
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Re: Starter for lagers - pitching at what temperature?

Unread postby grooves » Tue Oct 02, 2018 11:14 am

in my experience, it's best to do all that you mention - propagate yeast at 20c and then cold crash, pour off the liquid, bring to pitching temperature. This way you will get good growth, the least off-flavour from the growth medium, and the least yeast shock during pitching.

If you are brewing lagers and propagating yeast then invest in a stir plate or make your own - it will make a big difference to the growth rate
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Re: Starter for lagers - pitching at what temperature?

Unread postby tsgreen » Thu Oct 04, 2018 11:47 am

grooves wrote:If you are brewing lagers and propagating yeast then invest in a stir plate or make your own - it will make a big difference to the growth rate


I second the stir plate!

Plus I want to tag along with your topic majk. :mrgreen: Recently obtained a chiller and plan to lager! :beerbang:
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